the marinate stuff you put on it, the meat will be very flavorful considering that the marinate was on it that long
Yes, Ilike to use a dry rub and slow cook the brisket.
To marinate beef brisket, you should use dried chanterelle mushrooms, tomato paste, cranberry sauce, onions, and simple spices like salt and pepper obviously.
Ingredients1 Beef brisket, trimmed ofFat 1 c Soy sauce1 c Water1 c Cracked black peppercornsCorn Oil Marinate brisket in soy sauce and water for 24 hours.Before cooking,rinse in water,blot dry.Spread cracked peppercorns on counter,oil one side of brisket and press oiled side onto peppercorns.Peppercorns should completely coat one side of brisket. Place brisket on broiler pan,peppercorn side up and broil for 10 minutes so that peppercorns are charred.Then,without turning meat, lower rack and roast the brisket at 325 degrees for 10 minutes (rare) to 20 minutes (medium rare).Allow to cool.Serve,thinly sliced,at room temperature.
No too risky
Marinate it in wine, pickle juice, or any other substance that breaks down the tissue - anything with an acid base. You can bake it very slowly at 175-200 degrees for a couple of hours then place it on the grill.
Yes, you can marinate most meats. To marinate just means to add flavour and tenderise.
After browning the brisket (and onions) sufficiently I add vegetables and beef stock to pan. I cover very tightly with aluminum foil and cook at 325 for at least 3 but up to 4 hours. I take out of oven, let pan sit at room temp for 30 minutes and then right to the fridge without removing or opening the foil! Enjoy the next day.
Brisket is a noun.
brisket is beef
You should pan fry it. Dip it into egg, than lightly coat with flour, and pan fry in shortening, add seasonings to taste, salt pepper, etc.
The word marinate is a verb. The past tense is marinated.